Monterey Risotto Enchiladas #SundaySupper #Nourish2Flourish

This post is sponsored by Nourish Bowls in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Monterey Risotto Enchiladas: Zesty vegetarian enchiladas filled with cheese, fresh veggies, risotto, garlic sauce, topped with a homemade sour cream sauce.

I’m sticking with my New Year’s resolution of eating healthier. Nourish Bowls makes it so much easier in keeping my goals. I love that Nourish Bowls are filled with flavorful fresh veggies, grains, and sauce. Here are the different flavors: 

It’s so easy to have a delicious warm meal that is ready in 3-4 minutes.

Monterey Risotto Enchiladas come together so easily and quickly!

I have been making enchiladas for years, they are the #1 requested recipe by my family and friends. It’s great to be able to use different fillings that are seasonal. Mann’s Nourish Bowls are a healthy alternative for enchilada fillings for lunch, dinner and snacking. These Monterey Risotto Enchiladas were a hit and disappeared quickly.

With Mann’s Nourish Bowls you can have a healthy meal when you are on the go!

The filling for the enchiladas is butternut squash, kale, kohlrabi, brown rice. creamy roasted garlic sauce and Colby Jack Cheese.

To make the sauce, melt butter in a saucepan, add flour, stir until golden brown, add vegetable broth, let come to a boil while stirring, it will thicken. Take off the heat and add sour cream, for a creamy sauce.

Roll up veggie mixture and cheese in each tortilla.

Pour creamy sauce over enchiladas, sprinkle with the other 1 cup of Colby Jack Cheese.

Bake in a 350 degree F oven for 22 minutes. Then place under the broiler for 3 minutes until bubbly and golden brown.

Garnish enchiladas with cilantro, avocado, salsa, green onion or any of your favorite toppings.

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Yield: 3 servings

Monterey Risotto Enchiladas #SundaySupper #Nourish2Flourish

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Monterey Risotto Enchiladas: These wonderful vegetarian enchiladas are filled with cheese, fresh veggies, risotto, garlic sauce, topped with a homemade sour cream sauce.

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Ingredients

• 6 soft White or Wheat tortillas
• 1 container Nourish Bowl Monterey Risotto ( 7.25 oz. container, sauce: 1.5fl.oz. )
• 8 ounces ( 1 cup ) shredded Colby Jack cheese, divided
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups Vegetable broth
• 1 cup sour cream

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x13 baking dish with Olive Oil.
2. Mix Mann's Nourish Bowl Monterey Risotto and 1/2 cup cheese in a bowl. Scoop 1 1/2 Tbsp of mixture and place on a tortilla. Roll up in tortillas and place in dish.
3. In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream. Do not bring to boil, you do not want the sour cream to curdle.
5. Pour sauce over enchiladas and top with the other 1/2 cup of remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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1. You can make these enchiladas ahead of time and keep them in the refrigerator for up to 24 hours.  Just put them in the oven and increase the time a little bit.  Make sure they are heated through.
2. This sauce does not freeze well.  The enchiladas do freeze very well.  Freeze a few pans, double wrap in foil and then make the sauce the day of serving. Thaw them first, add the sauce, cook according to original instructions.

For more information about Nourish Bowls: website, Facebook, Twitter, Pinterest, Instagram, Youtube

Check out these delicious Nourish Bowls from our Sunday Supper Movement Tastemakers!

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• Cooking for One with Mann’s Nourish Bowls by Take A Bite Out of Boca
• Easiest Southwest Chipotle Tacos by Recipes Food and Cooking
• Easy Curry Cauliflower Rice Bowl with Egg by Renee’s Kitchen Adventures
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• How to Eat Well When You Don’t Feel Up To It by Monica’s Table
• How to Fit Veggies into a Jam-Packed Week with Nourish Bowls by Casa de Crews
• How To Prepare Fresh Healthy Meals In A Snap by Dizzy Busy and Hungry
• Keeping Fit with a Pesky Sweet Tooth by That Skinny Chick Can Bake
• Monterey Risotto Enchiladas by Moore or Less Cooking
• Nourishing a Healthy Soul by Family Foodie
• Olive Oil-Poached Salmon Over Cauli-Rice Curry by Culinary Adventures with Camilla
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Plus meet Gina Nucci, aka Gina Broccolini, one of the third-generation family owners of Mann Packing – the creators of Nourish Bowls – in a Sunday Supper Movement Interview
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM